Organoleptic properties of pineapple peel juice marinated beef (Ananas comosus L. Merr)
Open Access
- 13 December 2021
- journal article
- research article
- Published by EDP Sciences in E3S Web of Conferences
- Vol. 332, 03005
- https://doi.org/10.1051/e3sconf/202133203005
Abstract
Beef has a high level of toughness that is not liked by consumers. The solution to increasing beef tenderness is to soften the beef. One method for tendering the beef is by marinating using local ingredients that are easily available, abundant, and inexpensive, namely pineapple. Pineapple peel is waste from pineapple that has not been utilized and is usually discarded. In pineapple peel, there is a bromelain enzyme thought to be able to hydrolyse protein so that it can tender beef. The purpose of this study was to find out the organoleptic properties of beef using the marination with various pineapple peel juice concentrations (Ananas comosus L. Merr) namely 0%, 10%, 20%, and 30%. This study used an experimental method with a Completely Randomized Design consisting of 4 treatments and 4 replications. The parameters in this study were organoleptic properties namely colour, aroma, texture, tenderness, and taste. Results of the study showed that beef marination with various pineapple peel juice concentrations had a significant difference (P0.05)This publication has 9 references indexed in Scilit:
- Marination technology using kandis acid (Garcinia xanthochymus) biomass to improve the physical quality of culled chicken meatIOP Conference Series: Earth and Environmental Science, 2021
- Organoleptic characteristics of broiler chicken meat using juice of starfruit (Averrhoa bilimbi L)IOP Conference Series: Earth and Environmental Science, 2020
- Effect of Electrical Stimulation on Physical and Organoleptic Properties of Muscovy Duck MeatJurnal Ilmu Ternak dan Veteriner, 2019
- Bromelain: an overview of industrial application and purification strategiesApplied Microbiology and Biotechnology, 2014
- Opportunities for predicting and manipulating beef qualityMeat Science, 2012
- Pineapple wastes: A potential source for bromelain extractionFood and Bioproducts Processing, 2012
- Characterisation of commercial papain, bromelain, actinidin and zingibain protease preparations and their activities toward meat proteinsFood Chemistry, 2012
- Functional analysis of beef tendernessJournal of Proteomics, 2011
- Application of exogenous enzymes to beef muscle of high and low-connective tissueMeat Science, 2010